Is it dangerous if I undercook them? Do I just put them together with Ramen? Thanks everyone! I understand that it was probably asked before, but I’m not sure what to search for.
by Novel-Goat-7219
4 Comments
Miramar168
Would slice up the large mushrooms and pull the enoki mushrooms into smaller clumps and then add both to boiling ramen broth. They will become cooked pretty quickly. To eat with rice can stir fry w some oil and add soy sauce for taste.
awongbat
Those big fat mushrooms (King Oyster) as tastiest grilled. Sometimes I slice lengthwise to make them like noodles and throw into my hot pot.
Feisty_Green_1307
Chop the big oysters so they are equal in size to the smaller enoki ones. Pan fry them on a medium heat in a little oil until most of the water has evaporated from them, and the outsides have a golden colour. Then add them to your broth. They will reabsorb the broth liquid and become more flavourful than just throwing them in raw
thecurriemaster
You have 3 types of mushroom there: enoki (long very thin clump), white shimeji (at the top, also usually come as a clump but yours look separated) and king oyster (big fat boi).
All are commonly eaten stir fried or in soups. I like enoki in soup as they go sort of like very firm noodles. Shimeji are great stir fried with eg oyster sauce. King oyster are excellent grilled with salt and sesame oil.
4 Comments
Would slice up the large mushrooms and pull the enoki mushrooms into smaller clumps and then add both to boiling ramen broth. They will become cooked pretty quickly. To eat with rice can stir fry w some oil and add soy sauce for taste.
Those big fat mushrooms (King Oyster) as tastiest grilled. Sometimes I slice lengthwise to make them like noodles and throw into my hot pot.
Chop the big oysters so they are equal in size to the smaller enoki ones. Pan fry them on a medium heat in a little oil until most of the water has evaporated from them, and the outsides have a golden colour. Then add them to your broth. They will reabsorb the broth liquid and become more flavourful than just throwing them in raw
You have 3 types of mushroom there: enoki (long very thin clump), white shimeji (at the top, also usually come as a clump but yours look separated) and king oyster (big fat boi).
All are commonly eaten stir fried or in soups. I like enoki in soup as they go sort of like very firm noodles. Shimeji are great stir fried with eg oyster sauce. King oyster are excellent grilled with salt and sesame oil.